Crispy Bean & Cheese Burritos

My whole family loves these Burritos! I wouldn't change a thing. Flour tortillas are filled with rice, beans, salsa and Jack cheese. Add a squeeze of lime juice and some chopped cilantro to finish them off before you dig in. Yum!
Photo by Debi J.
Adapted from familycircle.com

PREP TIME

10

minutes

TOTAL TIME

28

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

28

minutes

SERVINGS

6

servings

Adapted from familycircle.com

Ingredients

  • 1

    bag (3 1/2 ounces) boil-in-bag brown rice

  • 1

    cup salsa

  • 1/3

    cup cilantro, chopped

  • 1

    ripe avocado, cut into 1/2-inch pieces

  • 1

    tablespoon lime juice

  • 6

    soft taco-size flour tortillas

  • 1

    cup pepper Jack cheese, shredded

  • 1

    can (15 1/2 ounce) black beans, drained and rinsed

Directions

Prepare rice according to package directions, about 10 minutes. Drain and place in a medium-size bowl. Stir in salsa and cilantro; set aside. In a small bowl, gently stir together avocado pieces with lime juice; set aside. Place tortillas on work surface and sprinkle 2 tablespoons cheese in center of each, from left to right. Top cheese with a heaping 1/4 cup black beans. Place a heaping 1/3 cup rice mixture over beans then divide avocado pieces among tortillas. Fold up like an envelope; repeat with remaining tortillas. Heat a large nonstick skillet over medium-high heat. Coat top and bottom of burritos with nonstick cooking spray. Place 3 burritos in skillet, seam-side down; cook for 1 to 2 minutes or until lightly browned and crisp. Turn burritos over and cook another 2 minutes. Repeat with remaining burritos, reducing heat if they get too browned.

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